side view of a slice of lush on a plate with a fork.

Peanut Butter Lush

  • Author: Julianne Dell
  • Prep Time: 45 minutes
  • Cook Time: 18 minutes
  • Total Time: 1 hour 3 minutes
  • Yield: 9 slices


This Peanut Butter Cookie Lush starts with a peanut butter cookie, then it’s layered with a no-bake peanut butter cheesecake, chocolate pudding and a whipped cream topping. This dessert is for true peanut butter lovers!


For the crust:

  • 1 package (15oz) peanut butter cookie mix
  • Ingredients listed on the box (egg, oil water)

For the pudding

  • 1 package (3.4oz) instant chocolate pudding
  • 1 ¾ cups milk

For the cheesecake:

  • 1 ¾ cups heavy whipping cream
  • ¾ cup powdered sugar
  • 8 ounces cream cheese, at room temperature
  • ½ cup creamy peanut butter
  • ¼ cup granulated sugar
  • 1 teaspoon vanilla extract

For the topping

  • 12 tablespoons creamy peanut butter


  1. Preheat the oven to 350°F. Prepare a 9-inch pan by greasing the bottom with cooking spray.
  2. Prepare the cookie mix according to the instructions on the box. Press the prepared dough evenly into the pan. Bake at 350° F for 15-20 minutes until the center is cooked through. Cool completely. As the cookie is cooling, use a piece of parchment paper and another pan or spatula to press down the center of the cookie so you have a nice flat surface to work with.
  3. Prepare the pudding. In a medium-sized bowl, combine the pudding mix and milk and whisk until the powder has dissolved. Refrigerate until the pudding has set.
  4. Next, prepare the cheesecake layer. Place a metal mixing bowl in the fridge for 5-10 minutes to chill. Pour the heavy cream into the chilled bowl and whip at high speed until soft peaks form. Add the powdered sugar and continue mixing until stiff peaks form. Set aside.
  5. Beat together the cream cheese until smooth. Then add the peanut butter, sugar and vanilla extract and beat for several minutes until it’s light and fluffy. Next, fold 1 ½ cups of the prepared whipped cream into the cream cheese mixture until well mixed.
  6. Assemble. Spread the cheesecake over the cooled cookie. Then evenly spread the prepared chocolate pudding over the cheesecake layer. Finally, spread the remaining whipped cream on top. Drizzle with peanut butter if desired. Microwave the peanut butter for 20-30 seconds until it’s runny and drizzle over top of the whipped cream.


  • Substitute the homemade whipped cream with an already prepared whipped topping, you’ll need two 8-ounce containers.
  • Add your favorite peanut butter toppings if desired. Crushed cookies or candy work great, add just before serving for best results.
  • Store in an airtight container in the fridge for up to 4 days. 
  • Category: Bars
  • Method: Oven
  • Cuisine: American